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One food I can never get tired of is Peanut Butter. Specifically a chocolate and peanut butter dessert like this!
My guilty pleasure is a heaping spoonful of peanut butter. I always have a jar, or 8, stocked in our pantry!
A fun fact I learned recently about peanut butter is that it takes 540 peanuts to make one 12-oz. jar of peanut butter!
This got me thinking about how I’ve tried making my own peanut butter in the past. Super fun to make – I usually just use peanuts, a little peanut oil and a pinch of salt. I’ve added in cinnamon before too and its SO good!
This recipe is dairy free, gluten free, and vegan (if you use dairy free chocolate chips!)
If you don’t have any restrictions regular chocolate chips work just fine of course.
Ingredients you will need for these Chocolate and Peanut Butter Balls
- Almond Flour: Almond flour is a great gluten free alternative. If you have almond meal that works well too.
- Both almond flour and almond meal are made from ground almonds. Almond flour is typically made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind.
- Peanut Butter: I recommend using a creamy peanut butter for this recipe.
- Maple Syrup: If not vegan, you can also sub honey or for a no added sugar option sub melted coconut oil.
- Vanilla Extract: Adds a yummy vanilla hint to these bites!
- Salt: Brings out the flavors in the recipe. It enhances the flavors and balances most desserts that are rich and sweet.
- Chocolate Chips: You can melt chocolate in the microwave or using a double boiler. Sometimes to get the chocolate more melty and velvety smooth I add 1-3 tsp. coconut oil.
How to make Chocolate Peanut Protein Butter
- In a medium sized bowl, mix together the peanut butter, almond flour, maple syrup, vanilla extract and salt.
- Roll this mixture into balls.
- Freeze the balls for 30 minutes.
- Then melt the chocolate and coconut oil until smooth and roll the balls in chocolate. Freeze again for another 30-60 minutes. Enjoy as a snack or treat!
- Make them into different shapes too. I recently used this mini brownie mold to make these treats into the cutest little squares and they turned out perfectly.
I followed the recipe exactly the same and pressed the peanut butter mixture down into the molds, froze them, and then coated in chocolate and sprinkles with flaky sea salt.
Other peanut butter recipes you will love
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- 1 cup creamy peanut butter*
- 1/3 cup almond flour/meal
- 1 Tbsp. maple syrup*
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 cup dark chocolate chips, melted ((dairy free, no sugar added if needed))
- 1 tsp. coconut oil
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Mix all ingredients (except chocolate and coconut oil) in a medium sized bowl.
- Roll mixture into balls. If sticky, add a little more almond flour as desired to get a good consistency to work with. You can also press mixture into a silicone mold for fun shapes. Use a cookie scoop for ease if preferred but I usually just use clean hands!
- Freeze for 30 minutes.
- Melt chocolate with coconut oil in a microwave safe bowl in 30 second intervals until smooth and melted.
- Roll chilled balls into melted chocolate, sprinkle with flaky sea salt if desired, and then freeze for another 30-60 minutes. Once chocolate has set, enjoy!
- Store in the freezer (We love using Stasher bags) and pull one out when ready for a treat!
- Sub honey for maple syrup if not vegan. OR for a no added sugar option use melted coconut oil.
- Can substitute a different nut butter if you don’t like peanut butter. Almond butter, cashew butter, and hazelnut butter are all great options.
- I like to microwave the nut butter for about 30 seconds to get it smooth and easier to work with when stirring.
- You can melt chocolate using a double boiler or I most often use the microwave. Microwave in a microwave safe bowl in 30 second intervals, stir, and microwave again until smooth. Use 1-3 tsp. coconut oil to give the chocolate a smooth consistency.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I made the recipe the SAME exact way, except instead of rolling into balls, I made them into the shape of an egg.
There are molds you can buy online, but I shaped them the best I could without a mold!
I lined a baking sheet with wax paper and frozen the egg molds for 30 minutes.
Then I melted the chocolate, dipped them, and put colored sprinkles on top! (You can find the sprinkles in just about any baking isle at the store!)
Then put back in the freezer for another 30. THAT’S IT! Store in freezer, and sneak one out when you’re ready for a treat!